Colourful, crunchy, wholesome, and healthy are the right words to define this Mexican-style Mixed Beans Salad! This salad is probably the most delicious way to use that can of beans sitting in your pantry.

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  • About Beans
  • Ingredients Required
  • Canned vs. Home-Cooked Beans
  • How To Cook Beans
  • FAQs Related To Beans Salad
  • More Salad Recipes
  • Mixed Beans Salad Recipe

About Beans

Beans are the powerhouse of plant-based vegan protein and have a significant amount of soluble fibre, iron, and vitamins. From making rajma curry to chicken burrito bowl , you can survive on beans across the globe.

Here are a few reasons to include a variety of beans in your diet:

  • most of the beans are low in fat
  • fantastic vegan protein and gluten-free
  • help in controlling blood sugar and cholesterol
  • beans are fulfilling, versatile, and easy to cook
Ingredients for mixed beans salad - 2

Ingredients Required

  • Canned Beans: I use a mix of garbanzo (chickpeas), red kidney beans, and white beans or cannellini beans.
  • Vegetables: Red Onion, Bell Pepper, Cucumber, Sweet Corn, and Avocado.
  • Herbs & Seasoning: To dress the salad, I use one green chilli, lemon juice, virgin olive oil, and fresh cilantro.

Canned vs. Home-Cooked Beans

Canned Beans are easy to use, time-saving, and are readily available in all grocery stores. In contrast, dried beans cooked at home are inexpensive, easy to store, and free from all starch, preservatives, or excess salt.

For a healthier choice, it is always best to cook dry beans from scratch at home. Home-cooked beans are less mushy or overcooked. Hence, the best choice to make a salad.

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How To Cook Beans

Dried beans take about 20 minutes to cook in an Instant Pot .

  1. Wash the dried beans thoroughly to remove dirt. Soak them for 6 hours in water. Later, drain water from the soaked beans. Add beans into the IP with enough water to cover the beans.
  2. Set the IP to pressure cook mode for 20 minutes at standard pressure. Once done, allow the pressure to release naturally, and your beans are ready!
  3. Allow them to cool completely in a metal colander before adding to the salad. You can cook the beans on a stovetop as well.

From chickpeas, garbanzo, kidney beans, and cannellini to black beans, and green beans, you can use any variety and combination of beans to make this salad.

Canned beans are pre-cooked so you can eat them straight away from the tin. Then, rinse off the extra salt, and they are good to go!

Yes, if you are using canned beans for your salads, drain and rinse them with cold water to cut the excess sodium content to ensure that the beans don’t alter the taste of your salad.

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More Salad Recipes

  • Lentil Salad
  • Orange Salad
  • Chickpea Salad
  • Summer Fruit Salad
  • Mango Shrimp Salad
  • Classic Macaroni Salad
  • Pineapple Pasta Salad

Get all my Salad Recipes here and you can watch the videos on Instagram .

If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

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Ingredients

  • ▢ ½ cup canned garbanzo beans or chickpeas
  • ▢ ½ cup canned red kidney beans
  • ▢ ½ cup canned cannellini beans
  • ▢ ½ cup chopped red onion
  • ▢ ½ cup finely diced red bell pepper
  • ▢ ½ cup finely diced cucumber
  • ▢ ½ cup diced ripe avocado
  • ▢ ½ cup sweet corn
  • ▢ 1 finely chopped green chilli
  • ▢ ¼ cup chopped fresh cilantro

Ingredients For Salad Dressing

  • ▢ ¼ cup extra virgin olive oil
  • ▢ Juice of one lemon
  • ▢ 1 teaspoon crushed garlic
  • ▢ 1 teaspoon Dijon mustard
  • ▢ Salt and black pepper to taste

Instructions

  • To begin making the Mixed Beans Salad, drain all the canned beans in a metal seive or colander. Rinse with water. Set aside for beans to dry completely.
  • Chop all the vegetables and keep in the fridge.
  • To prepare the dressing for the salad. Add all the ingredients for dressing in a bottle with the lid. Tightly close the lid and shake the bottle so all the ingredients get well combined.
  • To prepare the salad, in a bowl combine all the chopped vegetables along with the beans. Pour the dressing over the salad and gently toss.
  • Garnish with freshly chopped cilantro.
  • Serve the Mixed Bean Salad immediately with nachos.

Recipe Notes:

  • Meal Prep: You can prepare a large batch of dressing and use it for other salads as well. Or if you are using home cooked beans, cook a large batch for the week’s meal prep.
  • Beans: You can use canned beans or home cooked beans for the salad. Store the leftover beans for 4 – 5 days in the fridge.
  • Make Ahead: You can easily make this salad 2 – 3 hours before serving and store in the fridge. Last minute, pour the dressing and add fresh herbs to freshen it up.
  • Leftover Beans: You can use leftover beans in stew, soups, or for making hummus, refried beans and chilli.

Nutrition

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Mixed Beans Salad Recipe

Equipment

  • Mixing Bowl

Ingredients

  • ½ cup canned garbanzo beans or chickpeas
  • ½ cup canned red kidney beans
  • ½ cup canned cannellini beans
  • ½ cup chopped red onion
  • ½ cup finely diced red bell pepper
  • ½ cup finely diced cucumber
  • ½ cup diced ripe avocado
  • ½ cup sweet corn
  • 1 finely chopped green chilli
  • ¼ cup chopped fresh cilantro

Ingredients For Salad Dressing

  • ¼ cup extra virgin olive oil
  • Juice of one lemon
  • 1 teaspoon crushed garlic
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  • To begin making the Mixed Beans Salad, drain all the canned beans in a metal seive or colander. Rinse with water. Set aside for beans to dry completely.
  • Chop all the vegetables and keep in the fridge.
  • To prepare the dressing for the salad. Add all the ingredients for dressing in a bottle with the lid. Tightly close the lid and shake the bottle so all the ingredients get well combined.
  • To prepare the salad, in a bowl combine all the chopped vegetables along with the beans. Pour the dressing over the salad and gently toss.
  • Garnish with freshly chopped cilantro.
  • Serve the Mixed Bean Salad immediately with nachos.

Notes

  • Meal Prep: You can prepare a large batch of dressing and use it for other salads as well. Or if you are using home cooked beans, cook a large batch for the week’s meal prep.
  • Beans: You can use canned beans or home cooked beans for the salad. Store the leftover beans for 4 - 5 days in the fridge.
  • Make Ahead: You can easily make this salad 2 - 3 hours before serving and store in the fridge. Last minute, pour the dressing and add fresh herbs to freshen it up.
  • Leftover Beans: You can use leftover beans in stew, soups, or for making hummus, refried beans and chilli.

Nutrition

Dahi Papdi Chaat is a popular Indian street food. I am sharing a tried and tested papri chaat recipe with homemade papdi.

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  • About ‘Chaat’
  • What is ‘Papdi’?
  • Toppings For Papdi Chaat
  • How To Assemble Papdi Chaat
  • Watch Papdi chaat Video
  • More Indian Chaat Recipes
  • Dahi Papdi Chaat Recipe

About ‘Chaat’

Chaat is a quintessential part of Indian street food.

The word ‘Chaat’ describes a variety of street food that comes under the category. It is a combination of sweet, spicy, and savoury flavours.

The evening snack fare in India is incomplete without a plate full of vibrant, flavoursome chaat.

From dahi bhalla, aloo tikki chaat to Chinese bhel puri , the variety of chaat served in India is overwhelming. Dahi Papdi Chaat is one of the most popular Indian Chaat recipes.

The savoury crackers called papdi are layered with flavoursome curd, chutney, and spices.

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What is ‘Papdi’?

Papdi is a vegan Indian cracker. It is added as a crunchy topping on a variety of Indian Chaat dishes. Like dahi bhalla papdi, bhel puri, sev puri, dahi papdi chaat, and so on.

If you are a Chaat lover, then a jar full of papdi is a must-have pantry essential for a Chaat or Holi party . Making your own customized platter of papdi chaat at home is so much fun. It fills you with a gratifying feeling.

I have written a dedicated post about making the best papdi at home . You will be surprised to know that only 5 ingredients are required to make papdi from scratch at home.

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Toppings For Papdi Chaat

There are a few key ingredients required to make an authentic dahi papdi chaat at home.

Sweet Curd: The smooth, creamy, sweet curd or yoghurt is one of the key toppings for papdi chaat. Add sugar to the curd and whisk it nicely to make a sweet curd. Follow my tips to make creamy set curd at home .

Green Chutney : The spicy mint and coriander chutney gives a refreshing flavour to the chaat. It is a quintessential ingredient for Indian chaat recipes.

Tamarind Chutney : It is a traditional Indian chutney made with tamarind pulp, dates, and sugar. It’s thick, luscious, sweet, and savoury.

Spices & Seasoning : Chaat Masala, cumin powder, red chilli powder, and salt are the common seasonings for dahi papdi chaat.

Extra Toppings : To make papri chaat more delicious, add pomegranate, sev (bhujia), and loads of fresh coriander.

How To Assemble Papdi Chaat

Arrange the 5 – 6 papdi on a plate. Make sure they are not overlapping each other. Add approximately a tablespoon of boiled potato on top of each papdi.

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Step 1

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Step 2

Next, sprinkle a tablespoon of chopped onion. Combine yoghurt, salt, cumin powder, red chilli powder in a bowl.

Whisk until the curd is smooth and creamy. Pour a 2 – 3 tablespoon or as per liking whisked curd over the papdi.

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Step 3

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Step 4

Now add sweet tamarind chutney and mint chutney over the curd layer as per your taste.

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Step 5

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Step 6

Sprinkle chaat masala, sev, and pomegranate pearls.

Dahi Papdi Chaat is ready. Serve it immediately else papdi turns soft.

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Step 7

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Step 8

Watch Papdi chaat Video

More Indian Chaat Recipes

  • Bread Basket Chaat
  • Sweet Corn Chaat
  • Moong Dal Chaat
  • Dahi Bhalla Chaat
  • Aloo Tikki Chaat
  • Peanut Chaat
  • Lobia Chaat

If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

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Ingredients

  • ▢ 10 – 12 papdi (savory crackers), see recipe
  • ▢ 1 Cup potato boiled, peeled and diced
  • ▢ 2 tablespoon chopped onion
  • ▢ 1 Cup curd (dahi)
  • ▢ 2 – 3 tablespoon green chutney, see recipe
  • ▢ 2 – 3 tablespoon sweet chutney
  • ▢ 2 tablespoon sev
  • ▢ 1 teaspoon cumin powder (jeera powder
  • ▢ 1 teaspoon red chilli powder
  • ▢ 1 teaspoon Chaat masala
  • ▢ Salt to taste
  • ▢ 2 tablespoon pomegranate pearls

Instructions

  • Arrange the 5 – 6 papdi in a plate. Make sure they are not overlapping each other. Make sure they are not overlapping each other.
  • Add approximately a tablespoon of boiled potato on top of papdi. Next, sprinkle a tablespoon of chopped onion.
  • Combine yogurt, salt, cumin powder, red chili powder in a bowl. Whisk until the curd is smooth and creamy. Pour a 2 – 3 tablespoon or as per liking whisked curd over the papdi.
  • Now add sweet tamarind chutney and mint chutney over the curd layer as per your taste.
  • Sprinkle chaat masala, spices, sev, and pomegranate pearls.
  • Dahi Papdi Chaat is ready. Serve it immediately else papdi turns soft.

Nutrition

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